Failure to Maintain Sanitary Conditions in Kitchen Food Service Areas
Penalty
Summary
Surveyors observed that the facility failed to maintain proper sanitation in the kitchen, specifically noting that the stainless-steel shelf units and the floor behind the stove were soiled with food debris and dried liquid. Despite the presence of daily cleaning logs indicating that all morning cleaning duties had been completed and initialed by kitchen staff, these areas remained unclean during the inspection. The Dietary Manager acknowledged that the kitchen staff followed a daily cleaning schedule but attributed the oversight to short staffing, resulting in the failure to clean the stainless-steel shelf unit and the floor behind the stove. Interviews with the Dietary Manager, DON, and Administrator confirmed that the expectation was for the dietary department to adhere to the facility's cleaning policy, which requires all food service areas and equipment to be maintained in a clean and sanitary manner. A review of the facility's sanitation policy further emphasized the need for thorough cleaning of kitchen facilities and equipment, including fixed equipment and utensils. The failure to follow these procedures was directly observed and documented by surveyors.